Teriyaki Squid
Teriyaki squid with perfectly balanced savory-sweet flavor, featuring a firm, chewy texture after charcoal grilling.
Ingredients
fresh or previously frozen whole calamari squid (cleaned (tubes and tentacles))
1½ pounds (12 small)
Japanese soy sauce
2/3 cup
brown sugar
½ cup
mirin, sake, dry sherry, or vermouth
¼ cup
vegetable oil
1 tbsp
fresh ginger (grated (from a ½-inch piece))
1 tsp
garlic (smashed with the flat part of a cleaver or large knife)
2 cloves
Instructions
1
Step 1
Rinse the squid under cold water and pat dry with paper towels.
2
Step 2
In a small saucepan, mix the soy sauce, sugar, mirin, oil, ginger, and garlic. Bring to a boil over high heat. Simmer over medium heat for 10 minutes until slightly reduced. Remove from heat and let cool. Reserve ¼ cup of teriyaki sauce to serve with rice.
3
Step 3
Place the squid in a large lidded container. Pour in the marinade and toss to coat evenly. Cover and refrigerate to marinate for at least 2 hours, turning the squid once halfway through marinating.
4
Step 4
Prepare a very hot charcoal fire (your hand can only stay on the grill for 1 to 2 seconds). Position the grill 4 to 6 inches above the coals, or preheat a gas grill to high heat.
5
Step 5
Drain the squid and reserve some of the marinade for brushing.
6
Step 6
Oil the grill grate, place the squid on it, and press down with a spatula. Flip once and grill for 2 to 3 minutes until opaque and firm to the touch. Brush each side with the reserved marinade once at the start of cooking to create a glossy finish. Do not overcook, as the squid will become tough. Discard any remaining marinade.
7
Step 7
Cut the squid tubes into rings and serve with rice drizzled with the reserved sauce.
